Carrot cake

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Results 301-313

• Alex

  24 January 2013

  Alex rated and commented on this recipe

  

  The best carrot cake ever :-)

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• Traian

  01 February 2013

  Traian commented on this recipe

  Hi, I have tried this recipe. I personal believe that it is better to use in stead of oil margarine because the cake es test of oil. I would not suggest this recipe to somebody else in this form. Also I believe that the cooking time is to long.

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• yngprfsnl

  04 February 2013

  yngprfsnl rated and commented on this recipe

  

  I baked this cake for my sister's family coming over and it went down well with all. It is missing a little something - the carrot cake you will buy in cafes has a little more zing to it. Apart from that it was moist and tasty - the frosting on the top went down well.

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• cathwillie

  08 February 2013

  cathwillie rated and commented on this recipe

  

  Made this cake for a charity cake bake - it was the first one to sell out and I've made it loads of times since as it's absolutely gorgeous! I don't put in the pineapple though, it doesn't need it and I half the amount of frosting as I find it too sweet and sickly.

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• LucindaC

  09 February 2013

  LucindaC commented on this recipe

  Highly recommended! Like some of the suggestions I added extra Ginger and I didn't bother with the pineapple and it was really delicious. It's not too sweet and the topping finishes the flavour beautifully. The recipe worked perfectly!

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• Talbs80

  10 February 2013

  Talbs80 rated and commented on this recipe

  

  Very yummy and moist. Easy to make but needed to cover with foil for the last 10 mins to stop it catching but that might be my oven.

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• Lauren1637

  13 February 2013

  Lauren1637 rated and commented on this recipe

  

  What an amazing moist receipe. I put a bit of the pineapple juice in with the mixture and added a bit of salt which just made it heavenly!

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• Sharine

  08 March 2013

  Sharine rated and commented on this recipe

  

  This cake is nice but I think it could be better if it was sweeter and more airy as to the texture

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• toria81

  19 March 2013

  toria81 commented on this recipe

  I've made this cake twice since the weekend as my father in law requested one.... It's a really tasty carrot cake, very moist sponge and such an easy recipe to follow! I added cinnamon to my buttercream and crumbled crushed walnuts on top! My husband loves this cake.... Will be a regular cake in our kitchen!

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• Sarah Own

  25 April 2013

  Sarah Own commented on this recipe

  Great carrot cake, unfortunately my cream cheese was to runny but still tasted good!

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• dreamsofcake

  27 April 2013

  dreamsofcake commented on this recipe

  I don't know if it's just me but I have found the icing to be far too sloppy to spread in a thick layer, its like a liquid, very frustrating. Otherwise a lovely cake.

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• Patti

  02 May 2013

  Patti commented on this recipe

  My cream cheese frosting was very runny and didn't work. I could only get soft cheese in my supermarket. Can anyone tell me is there a difference between soft cheese and cream cheese?

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• Kerianne

  11 May 2013

  Kerianne rated and commented on this recipe

  

  Could I use 2 tins to sandwich the cake together? going to make it next week

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http://www.bbcgoodfood.com/recipes/4425/

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Ingredients

• 300g plain flour
• 2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 200g soft brown sugar
• 4 eggs
• 250ml oil
• 1 orange , zested
• 1 lemon , zested
• 200g carrots , finely grated
• 150g walnuts , chopped
• 227g tin pineapple pieces, well drained and chopped (optional)

FOR THE CREAM CHEESE FROSTING

• 125g unsalted butter at room temperature
• 50g icing sugar
• 250g cream cheese

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 40 mins

Cook 1 hr 20 mins

Ingredients

• 300g plain flour
• 2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 200g soft brown sugar
• 4 eggs
• 250ml oil
• 1 orange , zested
• 1 lemon , zested
• 200g carrots , finely grated
• 150g walnuts , chopped
• 227g tin pineapple pieces, well drained and chopped (optional)

FOR THE CREAM CHEESE FROSTING

• 125g unsalted butter at room temperature
• 50g icing sugar
• 250g cream cheese

Per serving

628 kcalories, protein 7.6g, carbohydrate 43g, fat 48.5 g, saturated fat 15.5g, fibre 1.6g, salt 0.53 g

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